From ilyce@tpg.com.au Fri Jun 15 16:30:46 2001 Date: 14 Jun 2001 12:18:31 GMT From: ilyce Newsgroups: rec.food.recipes Subject: Lemon and Almond Tart Followup-To: rec.food.cooking ----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Lemon and Almond Tart Categories: ceideburg 2, post Yield: 8 servings 1 cup all-purpose flour 1/2 tsp salt 2 Tbsp sugar 2 oz almond paste (1/4 cup) 6 tsp chilled butter 1 egg yolk 1 lemon filling: 2 med lemons 4 Tbsp butter 2 eggs 1/4 cup sour cream 3/4 cup sugar 2 Tbsp confectioners' sugar ALMOND PASTRY: PREPARATION AND COOKING: For The Pastry, adjust the oven rack to low position and heat the oven to 350F. Put the flour, salt, sugar and almond paste in the workbowl of a food processor fitted with a metal blade, or into a medium bowl. Pulse the mixture, or work it with your fingertips, until it resembles coarse meal. Cut the butter into 1-inch pieces. Pulse, or work, until the mixture again resembles coarse meal. Add the egg yolk and pulse, or toss with a fork, until dough holds together when pinched. Press the dough evenly over the bottom and up the side of a 9-inch tart pan with a removable bottom. (Can wrap the crust in the pan and freeze for up to 2 days; defrost before baking.) Transfer the tart pan to a baking sheet and bake until the crust is golden brown, about 20 minutes. For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of lemon juice into a medium bowl. Melt the butter and whisk it into the bowl along with the eggs, sour cream and sugar. Pour the filling into the pre-baked crust and return the pan to the oven, baking until set, 12 to 15 minutes. Transfer the tart, in the pan, to a wire rack and cool to room temperature. (Can cover and refrigerate overnight.) SERVING: Dust lightly with confectioners' sugar and serve at room temperature. Makes 8 servings. [COOKS; Jan/Feb] Posted by Fred Peters. All of Ilyce's Recipes go to rwbf@Topica.com (list name is in lower case) rwbf-subscribe@topica.com (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.